What You’ll Love About This Recipe
This homemade pumpkin pie is creamy, perfectly spiced, and has a flaky crust that melts in your mouth. It’s simple to make but tastes like it came straight from a bakery.
- Rich, velvety filling with just the right balance of cinnamon, nutmeg, and cloves.
- Easy, no-fuss crust that stays crisp and buttery—no soggy bottoms here!
- Perfect for any occasion, whether it’s Thanksgiving or just a cozy fall dessert.
Recipe
Pumpkin pie is a classic dessert that brings warmth and comfort during the autumn and winter seasons. This homemade recipe uses simple ingredients to create a creamy, spiced filling in a flaky crust, perfect for any holiday gathering or cozy night in.
Ingredients:
- 1 (9-inch) unbaked pie crust
- 1 (15-ounce) can pumpkin puree
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1 (12-ounce) can evaporated milk
Instructions:
- Preheat the oven to 425°F (220°C).
- Place the unbaked pie crust in a 9-inch pie dish and set aside.
- In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix well.
- Add the eggs and whisk until fully incorporated.
- Gradually stir in the evaporated milk until the mixture is smooth and well combined.
- Pour the pumpkin filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted into the center comes out clean.
- Remove the pie from the oven and let it cool completely on a wire rack before serving.
Notes:
- For a smoother filling, blend the mixture in a food processor before pouring it into the crust.
- Make certain the pie crust is not overfilled to prevent spillage during baking.
Equipment:
Nutrition
This pumpkin pie recipe provides a delightful treat while offering essential nutrients.
It’s important to be mindful of portion sizes to enjoy it as part of a balanced diet.
| Nutrition | Per Serving |
|---|---|
| Calories | 316 kcal |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Cholesterol | 60 mg |
| Sodium | 250 mg |
| Total Carbohydrate | 43 g |
| Dietary Fiber | 2 g |
| Sugars | 27 g |
| Protein | 5 g |
| Vitamin D | 0.5 mcg |
| Calcium | 80 mg |
| Iron | 1.5 mg |
| Potassium | 200 mg |
What To Serve With It
I love serving my homemade pumpkin pie with a dollop of whipped cream—it adds a light, creamy touch that balances the pie’s rich flavor. A scoop of vanilla ice cream is another favorite of mine, melting just enough to create a deliciously sweet contrast. You can’t go wrong with either, so why not try both and see which one you like best?
Whipped Cream Pairing
Since I’ve always believed desserts like pumpkin pie deserve a little extra love, let’s talk about pairing it with whipped cream. A dollop of freshly whipped cream balances the pie’s warm spices with its light, airy sweetness. I prefer homemade—just heavy cream, a touch of sugar, and a splash of vanilla, whipped until soft peaks form. Store-bought works too, but avoid anything too sweet—it overpowers the pie. For a fun twist, try cinnamon or nutmeg in the cream. The contrast of cool cream against the pie’s rich filling is pure comfort. Trust me, it’s worth the extra minute of effort.
Vanilla Ice Cream Combo
Pairing homemade vanilla ice cream with pumpkin pie is a match made in dessert heaven. The cool creaminess of the ice cream balances the warm spices of the pie perfectly, creating a bite that’s pure comfort. I love using homemade vanilla ice cream because its rich flavor complements the pie’s earthy sweetness without overpowering it. The slight melt of the ice cream adds a luxurious texture, making each spoonful feel indulgent. Trust me, this combo turns a classic dessert into something extra special. Serve it right after slicing the pie, and you’ll see why it’s a beloved tradition.
